This chicken dish has a nutty flavor provided by the Jerusalem artichokes. Use them as soon as possible after buying as they quickly lose their lovely creamy color.
15 ml (1 tbsp) whole meal flour pepper, to taste
2 Pour the hot oil into a large non-stick saucepan and gently cook the onions for 3-5 minutes until soft but not brown. Pour in the stock with the lemon rind and juice and thyme.
3 Peel the artichokes and cut into slices or dice. Place in the pan at once and add the red pepper.
4 Bring to the boil, then add the chicken. Cover and simmer gently for 30-40 minutes or until the chicken is tender and the artichokes are soft.
5 Remove the chicken to a warmed serving dish and keep hot. Reserve some of the pepper slices for garnish and discard the thyme sprigs. Puree the remaining vegetables and stock in a blender or food processor until smooth.
6 Reheat the sauce and season to taste, adding a little stock to thin if necessary. Pour the sauce over the chicken breasts. Garnish with the reserved pepper and chopped parsley.
Protein - 41 g
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